8 tomatos, 1 large red onion, fresh basil, parmesan, paprika, cumin, garlic salt, pepper, extra virgin olive oil, honey, chicken broth (1 cup), lots of garlic,
sour cream, 4lbs of ground extra lean beaf (I made enough food for a regiment).
I used about 21 cloves of garlic (they were really small). Use a garlic press and mix it well into the ground lean beef. Add about 4 tsp of garlic salt and 2 tsp of pepper.
Make small balls out of the ground beef – you will have tons of them out of the 4lbs.
Preheat a non stick frying pan on a medium heat and add about 2tblsp of olive oil. Saute the meatballs in batches until they turn brown and are cooked inside. I always covered the frying pan with a lid just for a few minutes.
This pot is full of golden meat balls! Cover them and set aside.
Chop roughly the onion.
Use about 8 small garlic cloves, 1tsp of cumin, 1tsp of paprika.
Preheat a medium size sauce pan over medium heat, add about 2 tbsp of olive oil and saute the onion until lightly browned. Add the cumin, paprika and thinly chopped garlic and saute for another 2 minutes.
Chop all of the tomatos.
Add the tomatos into the sauce pan and mix it well with the onions.
Add 1 cup of chicken broth into the pot with the tomatos.
Add about 2 tbsp of honey. Cook the tomatos until they get completely soft and turn into a sauce.
Grade the parmesan cheese (about 2 handfuls) and add it to the pot.
Add 2 full tbsp of sour cream.
The last thing to add is the fresh basil. Add as much as you like – I love basil so I went crazy :) You should also taste it and eventually you might want to add an extra garlic, salt, or pepper.
Put some meat balls on your plate and pour the tomato sause over the top. Garnish with shredded parmesan cheese and basil leave if you feel fancy.Enjoy